Ingredients

100-150g Spaghetti (We used fresh Caserecce in Sicily. If I'd been able to find the right flour I might have made some.)

1 Aubergine

400g Passata

1 tablespoon Sundried Tomato Paste (thinned in a little water)

2 cloves Garlic (chopped and crushed in a little salt)

2 tablespoons Olive oil

2 handfuls Basil leaves

2 tablespoons Salted Ricotta (Grated finely)

Directions

Step 1

Slice the aubergine into thin rounds about 1/4cm thick.

Step 2

Fry the aubergine in olive oil, if necessary in batches, till fully cooked and slightly caramelised, then cut into thinmatchstick slices

Step 3

Heat the crushed garlic in a little oil in another pan for a couple of minutes

Step 4

Add the passata and tomato paste and reduce down by about a third before adding the basil. Cook for five more minutes before stirring through the aubergine and heating through gently. Add salt and pepper to taste

Cutter and Squidge Easter

Swap your Easter egg for the most luxurious handcrafted treat made with premium chocolate and all natural ingredients!

The FUNFETTI (FUNFETTI EASTER EGG - £ 13.50) milk chocolate half egg holds lots of surprises inside! Under the silky milk chocolate ganache you will find generous chunks of honeycomb and sprinkles of chocolate crumble. Filled with white chocolate mini eggs, fluffy vegetarian marshmallow squares and handmade funfetti jazzies for all the fun you can have in an Easter egg! Comes complete with a spoon to enjoy it.